Ärtsoppa (Swedish Yellow Pea Soup with Pork)

Thick, hearty Swedish yellow pea soup simmered with pork and onion and seasoned with marjoram and thyme, served with mustard. The traditional Thursday supper. Serves 6.

Naturally gluten-freeDairy-freeHigh-proteinNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

  • Prep 15 min
  • Cook 2 hr
  • Soak 12 hr
  • Total 14 hr 15 min
  • Yield 6 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Bowl of yellow pea soup with pork and a spoonful of mustard, with bread

For centuries Swedes have eaten yellow pea soup on Thursdays, followed by thin pancakes with jam. The tradition is said to date from the days when Friday was a fast day, so Thursday supper had to be filling.

Whole dried yellow peas are soaked overnight and simmered with pork until they fall apart into a thick, golden soup. Each bowl gets a spoonful of mustard stirred in at the table.

Instructions

  1. Soak the peas. Rinse the peas, cover with plenty of cold water and soak overnight. Drain.
  2. Simmer. Put the peas and water in a large pot and bring to a boil, skimming off the foam and loose skins that rise to the top. Add the pork and onion, cover partly and simmer for 1 1/2 to 2 hours, until the peas are very soft and the pork is tender.
  3. Season. Lift out the pork. Stir the marjoram and thyme into the soup and season with salt; mash some of the peas against the side of the pot to thicken it.
  4. Serve. Cut the pork into pieces and return it to the soup, or serve it on the side. Serve with mustard.

Nutrition per serving (estimated)

530Calories
48 gCarbohydrates
17 gFiber
31 gNet carbs
38 gProtein
21 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeDairy-freeBudget-friendlyNo added sugar

Tips

  • Split yellow peas need no soaking and cook in about an hour, though the soup will be smoother.
  • If using a smoked ham hock, taste before adding any salt.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. It thickens as it stands; thin it with water or broth as you reheat it, stirring, until steaming hot.

Questions about this recipe

Why do Swedes eat pea soup on Thursdays?
Traditionally Friday was a fast day, so a filling Thursday supper of pea soup with pork, followed by pancakes, made sense. The custom lives on in schools and restaurants.
What is served with Swedish pea soup?
Mustard at the table, and thin Swedish pancakes with jam for dessert.

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